How to cook steamed fish? To step oh, thanks

Main ingredient sea bass (1 piece (500g))

Seasoning: Steamed fish, soy sauce (to taste), corn oil (to taste), rice wine (to taste), ginger (to taste), green onion (to taste), chives (to taste), green pepper (to taste), red pepper (to taste), salt (to taste), kitchenware steamer.

1. Prepare the raw materials, slaughter the perch, remove the internal organs, gills, wash, and cut the backbone of the fish to prevent steaming and deformation;

2 Wash and peel the ginger and slice it, cut a part into shreds, wash the red pepper and remove the stem, remove the seeds and shred, remove the old skin of the green onion, wash and shred, leave a section, cut it from the middle, cut the sharp corners into circles, and cut the chive leaves into shreds with a toothpick;

3 Sprinkle the fish with flowers, evenly spread an appropriate amount of rice wine, and then spread an appropriate amount of salt.

4 Add shredded ginger and green onion and marinate for 15 minutes (also put some ginger and green onion in the fish belly);

5 Once the fish is marinated, place the pre-chopped ginger and green onion slices on a plate.

6 Put the fish in, boil the water in a pot and steam for 8 minutes, turn off the heat and steam for 3 minutes;

7 Take out the steamed fish, remove the green onion and ginger from the plate, pour out the excess juice, put the reserved shredded green onion, ginger, red pepper and green pepper rings on the fish, and pour the steamed fish soy sauce evenly.

8 Pour in the hot oil that is smoking and serve!

According to the usual experience of making steamed fish, let's talk about the practices and steps of steamed fish directly;

Step 1 Fish selection: The weight of the fish is best controlled at about 500 grams, and the beauty of the fish plate is secondary, and the key is that the heat of raw and cooked is easier to grasp.

Step 2 Shaping of the fish: After the fish is cleaned, the backbone of the fish is cut off from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming, and wipe the lard on both sides of the fish body, and then dip a little white wine.

Step 3: Season the fish: Mix a little meat into a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher, but also make the steamed fish appear full.

Step 4 Fish Plating: Take a large piece of old ginger and green onion in the middle, cut it into a long and even slender filament, spread it on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after the fish is put into the plate, which is both beautiful and evenly flavored after maturity.

Step 5: Heat of the fish: The heat is the key to steaming fish, as with many steamed dishes, be sure to boil the water in the pot, then put the fish into the pot, steam for 6 to 7 minutes, and immediately turn off the heat.

Step 6 False steaming of fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes, and then take it out of the pot, and pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

The practice and steps of steamed fish are as follows:

Ingredients: sea bass, salt, cooking wine, Sichuan pepper, green onion, steamed fish soy sauce, chili pepper, shredded ginger.

<>Step 7: Pour out the soup in the bowl after steaming the fish, sprinkle with shredded green onion and ginger, chili pepper, sesame pepper, and drizzle with steamed fish soy sauce.

Step 8: Heat a small amount of cooking oil and pour it on the fish.

Steamed fish is actually very simple, the first step is to marinate and remove the fish, and then it is steamed and nothing.

Top 5 tips for steaming fish.

Pick a live fish and look at five o'clock. There are five points to grasp when selecting live fish: first.

First, the fish scales are relatively complete; Clause.

Second, the fish meat is elastic; Clause.

3. Generally, the smell of fresh live fish will be relatively large; Clause.

Fourth, the gill color of the fish is pink or bright red is preferred, white or dark black is not good; Clause.

5. The brighter and more transparent the eyes of the fish, the fresher the fish.

Wash the fish in warm water to remove the fish. If you kill the fish, use a knife to scrape the scales and then rinse the sticky layer of the fish with warm water. When the fish is raised, there is a creature called the sponge in the water, the smell of the earth is very large, this layer of sponge is the fishiest part of the fish, so rinse it with warm water, you can achieve the purpose of removing the fish.

Kill the fish for 2 hours before serving. Because many people buy fish from the market, they think that after killing, they should be fresh and put in the pot immediately, but they don't know that within 2 hours after the fish dies, it is the period of detoxification from the body, and steaming is obviously not a good time at this time. Therefore, you should wait for the fish to be detoxified before steaming.

Steam well before serving. The water in the pot must be boiled before the steamed fish is served. Because in order to make the fish fresh and fragrant, it is necessary to have enough vapor pressure.

If the steam pressure is insufficient, even if it is cooked, the texture of the meat will be soft and soft, the texture will not be firm enough, and the aroma will not be enough.

Remove from the pan and add the salt. Many people apply salt to the fish before steaming, which is indeed more flavorful, but the salt will cause the protein to shrink, so the steamed fish will be older and not tender enough. The right thing to do should be:

Spread with cooking wine, add green onions, ginger slices, and a little water. Steam the fish in a pot for 15 minutes, remove the fish and set aside. Then, cut some shredded green onions, you can also put green pepper and red pepper shreds on top of the fish, put the hot oil in the pan and fry the peppercorns, pour it on the steamed fish, and pour in the steamed fish with a very fresh taste.

The easiest way to steam fish is to clean the fish, cut a few knives on the fish, then put in the seafood soy sauce, ginger and garlic cloves in the stomach, and then put it in the pot and steam it for 15 minutes.

Ingredients: Fish, shredded ginger, chopped green onion, steamed fish sauce.

The method of steaming fish in my house is: first clean the fish, cut a few knives obliquely on the fish, and spread the ginger shreds in the knife marks on the fish body. Bring water to a boil over high heat, put the fish on a plate and steam it for about 10 minutes (if the fish is too big, take more time).

During the steaming of the fish, make the steamed fish sauce (chicken essence, light soy sauce, salt, peanut oil,), boil, after the fish is steamed, spread the chopped green onion on the fish, while the sauce is hot, pour it on the fish, and it is ready. Light and delicious.

To make the shredded green onion, cut a green onion and cut the long strip vertically. This is the practice of the restaurant, simple and beautiful.

Steamed Fish Sauce You can also buy Lee Kum Kee Steamed Fish Sauce.

Ingredients: alkane fish (1 piece, 700 grams), shredded pork (50 grams), shredded shiitake mushrooms (20 grams), refined salt (a little), lard (40 grams), sesame oil (a little), white soy sauce (a little), shredded ginger (15 grams), pepper (a little), green onion (2 pieces), ground chestnut powder (a little), monosodium glutamate (a little).

The production process. 1. Slaughter the alkane fish, remove the internal organs, and wash it. Mix well with salt, sesame oil, monosodium glutamate, etc., and pour it into the alkane fish maw. Put two or three green onions at the bottom of the plate, and put the sea bass on top of the green onions.

2. Then stir well with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, smear it on the fish, steam it over water for ten minutes, take out half of the original juice after cooking, add shredded green onions and pepper and put it on the fish, then burn the lard and pour it on, and add a little bit of soy sauce wine.

This paragraph is the second raw material.

1 kg of fresh sea bass, 1 2 cups of shredded green onion, 4 tbsp shredded ginger, 1 tbsp shredded red pepper.

Seasoning A: 1 4 tsp salt, 1 tbsp wine, 4 green onions, 4 slices of ginger, Seasoning B

1 tbsp water, 1 2 tbsp white powder, a few drops of sesame oil.

The production process. 1 alkane fish washed and marinated with seasoning for half an hour. 2.Place on a plate and steam for 10 minutes.

3.When the pot is hot, add the soup of the steamed fish to the shredded green onion, ginger and red pepper and bring to a boil, then pour it on the fish with seasoning B, and drip a few drops of sesame oil.

Characteristic of this method of less oil, less salt cooking, the use of fish juice and wine, green onions, ginger to increase the flavor.

The three main ingredients of this paragraph are practiced.

Alkane, green onions, ham, mushroom cubes.

Accessories: salt, pepper, rice wine, steamed fish, soy sauce, steamed sea bass.

Method 1: Clean up the alkane fish and wipe it dry.

2. Rub well with salt, pepper and rice wine and marinate for half an hour.

3. Soak the mushrooms, slice the round ham, slice the ginger and cut the green onion for later use.

4. Stuff the green onion into the belly of the fish, the ginger slices are stacked, the ham and mushroom pieces are surrounded by the periphery, the steamer is boiling, put it on the plate, steam for 10 minutes, turn off the heat, and then steam for eight minutes, take out the plate, remove the ginger slices, pour the steamed fish soy sauce, start another pot, burn a little cooking oil, pour it on the fish and sprinkle the green onion shreds. You refer to the method of steaming Anhui fish, it should be good.

Clean up the fish, cut a few knives on the stomach, embed a few thin slices of ginger in the knife marks, and then sprinkle with seasonings such as oil and salt, put less oil, and steam it directly on the pot until the fish is cooked. You can also add a little pepper appropriately, pepper can ward off the cold.

The house pig can be made by dry steaming method. Wash it, slice it (about 2cm thick), smear the starch on the fish, fry it in an oil pan until it is five mature, and put it in a pot and add some condiments (bean curd, beans and the like) to the steamer and steam it for 20 minutes to eat. My girlfriend said it was delicious after eating.